Best 3 Lime Caramel Recipes
Indulge your taste buds in a delightful culinary adventure with our exquisite Lime Caramel recipes. Embark on a journey of flavors as we present a tantalizing collection of sweet and tangy treats that will leave you craving more. From the classic Lime Caramel Sauce, perfect for drizzling over cakes, ice cream, or pancakes, to the irresistible Lime Caramel Bars, featuring a buttery crust and a gooey, zesty filling, our recipes offer something for every palate.
But that's not all! We also have the refreshing Lime Caramel Pie, a delightful combination of creamy filling and a graham cracker crust, and the tempting Lime Caramel Cheesecake, a decadent dessert that combines the tanginess of lime with the richness of cheesecake. And for those who prefer a chewy treat, our Lime Caramel Cookies are a must-try, bursting with citrusy flavor in every bite.
Each recipe is carefully crafted to ensure perfect results, whether you're a seasoned baker or just starting out. With detailed instructions and helpful tips, you'll be able to create these delectable desserts with ease. So, gather your ingredients, preheat your oven, and prepare to tantalize your taste buds with our extraordinary Lime Caramel recipes.
CARAMEL KEY LIME FLAN
Provided by Robert Irvine : Food Network
Categories dessert
Time P1DT1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Special Equipment: 9-inch cake pan or molds
- Preheat the oven to 350 degrees F.
- Caramel: In a heavy-bottomed pan, bring the sugar and water to a boil over medium heat Stir with a wooden spoon, until a pale brown color develops. Remove from the heat, and let rest for 2 to 3 minutes, then pour into the cake pan, evenly coating the entire bottom. The caramel is extremely hot, so be careful when pouring it into the cake pan or molds.
- In a saucepan over medium-high heat, add the condensed milk, the milk, the lime juice and zest, orange liqueur, and vanilla. Simmer for 12 to 15 minutes, stirring throughout to combine flavors.
- In a mixing bowl, whisk the eggs and yolk together, then slowly temper into the milk mixture, constantly stirring the eggs into the warmed milk. Slowly incorporating the eggs will keep the eggs from scrambling. Pour milk mixture over the caramel in cake pan. Put the cake pan into a larger shallow vessel filled halfway up with water. Put the dish into the oven and bake for 40 to 50 minutes.
- Remove the flan from oven and let cool. Refrigerate the flan overnight. To remove the flan from the pan, put the pan into a shallow container with about 1-inch of warm water. Let sit for about 10 minutes, which will soften the caramel and make it easier to remove.
- Invert the flan onto a platter and serve.
LIME CARAMEL
Provided by Susan Feniger
Categories Sauce Milk/Cream Dessert Simmer Lime Juice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a deep saucepan over medium-high heat, cook the brown sugar, cream, corn syrup, and salt for 2 minutes without stirring. The caramel will start to bubble rapidly. Then swirl the pan gently to stir the caramel (instead of using a spoon), continuing to cook until the bubbles get larger and slower, 1 to 2 minutes. Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
- Transfer the caramel to a small bowl and let it cool to room temperature. Or cover the bowl and store it in the refrigerator for up to 1 week (let it soften to room temperature before using it).
THAI TEA PUDDING WITH LIME CARAMEL AND CANDIED CASHEWS
On the streets of Thailand, where the temperature sometimes soars over 100°, there's nothing more refreshing than a plastic bag of Thai tea! Since most of the tea shops don't have seating, the Thai people take their sweetened iced tea "to go" in a plastic bag with a straw sticking out of it. The flavors of these teas were the inspiration for this dessert. The thing that makes this dish so special is the lime in the caramel, which adds an unusual tang to the sweetness. Another bonus is the crunch and spice of the cashews that are sprinkled over the top of the pudding, adding a wonderful surprise.
Provided by Susan Feniger
Categories Milk/Cream Tea Dairy Egg Dessert Freeze/Chill Chill Simmer
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
- Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
- Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
- Serve topped with the lime caramel, candied cashews, and lime whipped cream.
Tips:
- To ensure the caramel has the right consistency, use a candy thermometer. The ideal temperature is between 320°F (160°C) and 350°F (175°C).
- Do not stir the caramel while it is cooking, as this can cause it to crystallize.
- When adding the lime juice, do so carefully as it can cause the caramel to splatter.
- If you don't have a candy thermometer, you can test the caramel by dropping a small amount into a glass of cold water. If it forms a hard ball, it is ready.
- To make a smooth caramel sauce, strain it through a fine-mesh sieve before using.
Conclusion:
Lime caramel is a delicious and versatile sauce that can be used on a variety of desserts, such as ice cream, cakes, and pies. It is also a great addition to savory dishes, such as grilled chicken or fish. With its bright and tangy flavor, lime caramel is sure to add a special touch to any dish.
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